Macadamia and Davidson's Plum Pavlova

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate Australian pavlova topped with whipped cream, crushed macadamia nuts, and tangy Davidson's plum sauce for a uniquely native dessert. This australian-inspired desserts ready in about 95 minutes pairs large egg whites, caster sugar, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F and line a baking sheet with parchment paper. In a large clean bowl, beat 4 large egg whites on medium speed until soft peaks form.
  2. Step 2: Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high speed until stiff, glossy peaks form and sugar dissolves.
  3. Step 3: Gently fold in 1 tsp cornstarch, 1 tsp white vinegar, and 1 tsp vanilla extract with a spatula.
  4. Step 4: Spoon the meringue mixture onto the parchment paper forming a 9-inch circle with slightly higher edges.
  5. Step 5: Bake for 1 hour and 15 minutes, then turn off the oven and leave the pavlova inside to cool completely for at least 2 hours.
  6. Step 6: Whip 1 cup heavy cream with 2 tbsp caster sugar until soft peaks form.
  7. Step 7: Spread the whipped cream over the cooled pavlova base, sprinkle with 1/2 cup chopped macadamia nuts, and drizzle 1/3 cup Davidson's plum jam on top.
  8. Step 8: Garnish with 1/2 cup fresh Davidson's plums or raspberries and serve immediately.

Frequently asked questions

How long does Macadamia and Davidson's Plum Pavlova take to make?

Total time is about 95 minutes (20 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Macadamia and Davidson's Plum Pavlova?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large egg whites from drying out.

Can I substitute ingredients in Macadamia and Davidson's Plum Pavlova?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Macadamia and Davidson's Plum Pavlova for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Macadamia and Davidson's Plum Pavlova?

Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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